Tillen Farms Pickled Vegetables

CAPSULE REPORT: Plucked from the field and marinated in a tasty brine, low-calorie Tillen Farms Pickled Vegetables are an hors d’oeuvre, a garnish, a crispy snack. They’re a quick and simple way to turn the ordinary into something special. No matter what the season, Tillen Farms Pickled Vegetables are always in season. The line is certified kosher by BCK (except for the asparagus). This is Page 1 of a two-page article. Click on the black links below to visit Page 2.

Overview

They’re the pickled vegetable family of Tillen Farms, located in Yakima Valley, of Washington State. Delicious vegetables are grown in the fertile volcanic soil, harvested at their peak of flavor and preserved in a hot brine of vinegar, herbs and and spices. Because of their unique, all-natural processing, the vegetables keep their crisp crunchiness, colorful appearance and fresh taste indefinitely.

Pickled Vegetable Varieties & Serving Suggestions

Tillen Farms Pickled Vegetables can be served as hors d’oeuvres, in salads, with cocktails, added to pasta dishes, crudité platters, used as plate garnishes or enjoyed right out of the jar as a snack. Even the brine in the bottle has a second purpose: when the jar is empty, use it to create a Dirty Martini, as a marinade, or whisk it with olive oil and Dijon mustard to make a delicious salad dressing.

Asparagus: Regular Pickled, Spicy, or White

Three varieties of pickled asparagus provide a world of possibilities—there are two ideas below. The rare white asparagus is grown in Peru.

Wrap two spears—perhaps one green and one white—in prosciutto, serrano or Westphalian ham for an appetizer or hors d’oeuvre.

Make open-faced hors d’oeuvres such as pumpernickel rounds topped with smoked salmon and asparagus or a toast triangle topped with sliced hard-boiled egg and asparagus.

Crunchy Pickled Carrots

These pickled carrot sticks have a nice kick from the piquant marinade. In addition to a relish tray:

Blend them into dilled cucumber salad.

Mix them with Snappers sugar snap peas into homemade potato salad.

Wrap with prosciutto.

Serve with yogurt dip.

Garnish a sandwich.

Add a surprising topper to a canapé—people will think it’s a regular carrot until
they bite down.